Bulgur Meatballs(Keftede)

* Exported from MasterCook *

Bulgur Meatballs (Keftede)

Recipe By : World's Finest: Pasta and Grains (1996)
Serving Size : 4 Preparation Time :1:00
Categories : Bulgur Lebanon
Meats 4star

Amount Measure Ingredient -- Preparation Method
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3/4 cup bulgur
1/2 cup chickpeas -- cooked 4 oz
1 pound ground lamb -- lean, see note
1/2 cup bread crumbs
(finely crumbled pita bread)
1 large egg -- slightly beaten
1/4 cup fresh lemon juice
1 clove garlic -- crushed
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup chopped parsley -- or mint or mix
3 tablespoons virgin olive oil -- or less
1 Sprig fresh mint -- for garnish
salad leaves -- for garnish
1/3 cup plain lowfat yogurt -- optional

VARIATIONS
Use less meat.
Substitute ground turkey
1 medium egg for the large

PREPARATION (30 minutes)
- Place the bulgur in a small bowl, add enough cold water to cover and let soak
for 10 minutes. Drain through a sieve lined with a piece of cheesecloth. Wrap
the cheesecloth around the bulgur and squeeze out the excess water.
- OR USE INSTANT
- Place the chickpeas in a blender or a food processor fitted with a metal
blade and blend until finely chopped. (Or coarse chop)

COOKING (30 minutes chilling and 30 minutes cooking)
- Place the bulgur, chickpeas, lamb, bread crumbs, egg, lemon juice, garlic,
coriander, cumin, salt, pepper and mint in a large mixing bowl and combine
well.
- With cold, wet hands, roll the mixture into 30 balls,about 1-1/2 in (3 cm) in
diameter. Place on a large plate, cover and refrigerate for at least 20
minutes. Re-roll the chilled meatballs, if necessary, to refine the shape.
- Heat half the oil in a large, non-stick skillet over medium heat. Reduce the
heat to low, add half the meatballs and cook, moving and turning over
frequently, until browned on all sides and cooked in the center, about 6 to 8
minutes. Test one for pink-center. Transfer to paper toweling when done. Cover
with foil to keep warm.
- Heat the remaining oil in the skillet and cook the remaining meatballs.
- Place meatballs on a warm serving platter. Serve hot, garnished with mint and
salad leaves or dandilion greens. Serve with yogurt in a bowl.
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[Recipes by Anne Marshall (1996). New York: Stewart, Tabori & Chang. Over
100 recipes from the Cuisines of 13 countries. mcRecipe/patH.22Au96]


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NOTES : Served with a salad with cucumber - it was a complete meal.
As appetizer, sweeten by adding 1 generous tablespoon of red currant jelly to
the meatball.